Summer Salad Recipe - Warm Mediterranean For One

Sunday, August 09, 2015

Time: 1.5 hours

Ingredients; 2 tablespoons cider vinegar, 1 teaspoon of cracked black pepper, 2 teaspoons of honey, a pinch of cayenne, a pinch of paprika, 3-4 medium sized beetroots; halloumi, baby spinach, 2 small bell peppers, a serving of black olives, beetroot, olive oil, sharena sol.


  1. Place unpeeled beetroots on a baking tray and bake at Gas Mark 4 for an hour. They should be tender when pierced with a skewer, if not place back in the oven at your discretion.
  2. Whilst the beetroots bake, begin preparing the rest of the salad ingredients.
  3. Rinse, quarter, and de-seed the bell peppers.
  4. Rub the skin of the pepper quarters with olive oil and place them flesh down on a baking tray. 
  5. Towards the last 10 minutes of the beetroot’s baking time, place the peppers in the grill under moderate heat for 10-15 minutes until skin has caramelised.
  6. Slice halloumi into desired shape and size and add them to the tray in the grill during the last 5 minutes. Grill for 2 minutes on each side.
  7. Remove tray from grill and wrap peppers and halloumi in foil to keep them warm.
  8. Remove beetroot when ready.
  9. Rinse and the baby spinach and spin dry. Set aside to use later.
  10. Cool the beetroots until they are a comfortable temperature to handle. 
  11. Peel and halve them. 
  12. Combine the beetroot with the remaining ingredients in a pan over a gentle heat, and toss for 4-5 minutes or until they heated through.
  13. Set the now spiced beetroot aside to cool slightly but work quickly as the salad should be served warm.
  14. Fill the base of a plate or bowl with baby spinach and add in all other ingredients. Toss lightly or arrange as you please. 
  15. Drizzle olive oil and sprinkle sharena sol to taste
Enjoy! :) 

Filed under: EAT.

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